The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1887-09-22
SOME FAV0RITE DISHES
or WHICH THE GREAT MILLION
AIRES ARE VERY FOND.

Jay Gould's French Cook-Cyrus w.
Field Fond of Chicken-Russen Sage
Likes Crullers-D. o. Mills infatuated
With Antelope Steak.
The habits of men who have been lucky
enough or successful enough to make a mil
lion dollars or over are always n matter OF
interest 10 their less fortunate fellow citizens.
That is why a reporter started out the other
day to find out what millionaires eat.
Most people have an idea that the majority
of milhonaires dine on some kind of eXtraor
binary food of which the usual run of mer
know nothing about. This fallacy was ex
posed by the reporters informants, and i
seems that millionaires eat pretty much tn,
same kind of food as do people who haven't
so much money, but who probably have NOR,
appetite.
As rule millionaires do not care to tel
just what they eat but the biggest millionaire
of them all, Mr.. Jay Gould, has no such scru
pies. Without hesitation Mr.. Gould informed
the reporter that he was an abstemious diner
and had no desire for extraordinary dishes.
MIR. GoULD's FRENCH COOK.
a keep French cook" said Mr.. Gould
"who has been with me for years, but he i,
not required to exert his ingenuity in getting
up novelties for the palate"
"What do you usually have for breakfast
asked the reporter.
81 usually eat an orange as u starter" re
piled Mr.. Gould, sand am very fond of
nice porterhouse steak, an egg omelet cooked
in manner peculiar To my French chef, no
rolls coffee and any little knicllknacks new
in the market"
"And for lnch"
"Oh ! eat very sparingly for lunch. Some
times go up on the top floor Of the Western
Union building and have some deviled crabs
of which l am fond, or slice of cold roas
beef. Dinner is my principal meal. man
age to worry through seven courses ever,
evening at about o'clock One of my favor
lite dishes is roast turkey. l drink sparingl,
| Of claret and seldom touch any other wine"
Mr.. Gould's bright eyes, healthy complex
ion and springy step bear evidence to the fac
that he knows Just what to eat in order 3,
keep in good physical condition.
Cyrus w. Field is probably the best live
among New York millionaires As result
of this, Mr.. Field is becoming somewhat
stout, his face is growing more florid, and i
is easily seen that he is man who likes
good dinner.
Mr. Fields breakfast is a simple meal how
ever. He is very fond of milk and drinks
good deal of it, Fruits of all kinds are always
on his breakfast table. Mr. Field reaches hi
down town office ut 10 o'clock each morning
At o'clock he visits the restaurant on tn,
top of his grand building
"Mr. Field is a socable man and usual,
has a couple of friends at lunch with him,
said the proprietor Of the restaurant yester
day. "He usually orders broiled CHECKER
FOR lunch and seems never to tire of the dish
With bottle of Madeira at his elbow he cal
talk and joke through five course luncl
with ease. Probably owing to Mr.. Field
English inclinations he has penchant To-
UNDERGONE roast beef"
A PIECE OF PIE.
To counterfeit this Mr.. Fields New Eng
land ancestry comes to the fore, and h,
rarely leaves either the lunch or dinner tabl,
without testing the merits of piece of pie
Mr. Fields dinner is always an elaborat,
affair. His guests are numerous, and tn,
menu contains everything that the most par
ticular palate can desire. One of Mr.. Field,
favorite dishes is mock turtle soup He ha
been known TO eat three plates of this deli
cacy before settling down to the more sole
delights of bill of fare.
The most sparing and economical of Tn,
millionaires in regard to diet Is Russell Sage
His breakfast consists of bowl of oatmea
and milk, two slices Of bread and a cup o.
tea. Winter or summer Mr.. Sage neve
varies III this respect. For lunch he some
times buys two crullers from old "Katy,
who keeps a lunch stand in front of Mr.
Sage's Office, but more frequently one cen
apple sufiices the cravings of his appetite.
At dinner Mr. Sage is equally abstemious
He is great lover of fish, especially of fresl
salmon, and is extravaganza only on this point
Plain roast or mutton, topped off by bread
pudding or banana, completes the dinner OF
the millionaire
Austin Corbin, the Long Island railroad
magnate, is a good liver. His favorite dish
is roast partridge, and it is said that he has
several Long Islanders always on the lookout
for these fine birds.
Erastus Wiman enjoys the good things OF
life, too. He has big reputation as a most
lordly host, and an invitation to dinner al
his Staten Island home is eagerly sought for.
Mr.. Wiman learned TO like moose meat
while living in Canada, and he frequently
treats bis guests to the tender but rather
strong food
ID. 0. Mills eats plain food and likes IT,
When in California he became infatuated
with antelope steak and frequently receives
the carcase of one ct these animals from his
western friends. Then he invites few
friends and surprises them with the rare and
palatable prairie product. - New York
Journal